From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Paper-thin crepes are improved upon health-wise with blackberries; this fruit is among the most fiber-rich you'll find and is a good source of vitamin C. Buttermilk -- a lower-fat alternative to heavy...
Author: Martha Stewart
Make this for our Darkest Chocolate Crepe Cake.
Author: Martha Stewart
Chocolate-hazelnut spread and sliced bananas are a classic crepe filling that every sweet tooth will crave.
Author: Martha Stewart
These nutty buckwheat crepes are spread with salted butter and freshly ground pepper, and then finished with a slice of smoked ham. Folding a crepe twice creates an artful look that's ideal for thin, even...
Author: Martha Stewart
This delicious recipe for buttered crepes with caramel and pecans comes courtesy of Rick Bayless.
Author: Martha Stewart
This delicious, gluten-free recipe for Italian-style crepes comes from chef Mario Batali.
Author: Martha Stewart
This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe...
Author: Martha Stewart
Serve with store-bought bagels, croissants, and jams, if desired. The dill cream cheese can be made two days ahead and stored in the refrigerator.
Author: Martha Stewart